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Started By
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Do you marinate chicken in buttermilk prior to frying?
Posted on 12/15/24 at 4:47 pm
Posted on 12/15/24 at 4:47 pm
If so, how long? Is 24 hours too long?
7
Posted on 12/15/24 at 4:54 pm to 308
I don't but have in the past and 24hrs isn't too long. I find the milk proteins start to burn before the chicken is done, it would probably be fine with smaller pieces or if you rinsed the buttermilk off prior to the battering it.
Posted on 12/15/24 at 7:48 pm to sleepytime
I usually try to shoot for 6-10 hours but I’m sure 24 hours isn’t too long.
Posted on 12/15/24 at 9:58 pm to 308
Works great for wings and tenders, and I usually marinate for 6 to 8 hours. Not sure if 24 is too long or not, but give it a shot.
Posted on 12/16/24 at 12:44 am to 308
quote:
If so, how long? Is 24 hours too long?
Yes, I do. 24 hours is fine.
Posted on 12/16/24 at 9:08 am to 308
I've done this with yogurt too. I do it overnight but buttermilk overnight could be a little long depending on taste. I love buttermilk so 24 hours ain't too long for me.
Posted on 12/16/24 at 10:39 am to 308
i tried this once and the crust was REALLY hard.
Posted on 12/16/24 at 10:40 am to 308
I tried it a few times and found the chicken came out greasy and we didn't care for the crust texture. That was even with wiping off the excess buttermilk.
Posted on 12/16/24 at 4:35 pm to 308
I usually do but only for a couple of hours
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